Pasta With Whiskey, Wine, And Mushrooms - cooking recipe

Ingredients

24 ounces mushrooms, thickly sliced (baby Portobellos Are Best)
2 tablespoons olive oil
kosher salt
black pepper
2 tablespoons olive oil
2 tablespoons butter
1 whole large onion, Peeled And Sliced
1 cup dry white wine
3/4 cup whiskey (Jack Daniels Is Good)
1/2 cup chicken broth
1 cup heavy cream
salt and pepper, to taste
12 ounces penne, Cooked Al Dente

Preparation

Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.
In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and saute for a couple of minutes, or until beginning to turn translucent. Pour in wine and whiskey and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.
Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.